Yet another one of the simple Cuban “Mojo” type dishes. The Mojo de Ajo (garlic citrus sauce) is consumed with a variety of things, we love it especially on starchy tubers like Yuca, Malanga, Ñame, and even Boniato.
Here I will show you what it’s like with Boniato. If you can’t find “Boniato” any firm WHITE FLESHED sweet potato will be fine. BUT DO NOT TRY TO SUBSTITUTE IT FOR REGULAR ORANGE FLESHED OR PURPLE FLESHED SWEET POTATOES! It will not have the right taste or texture and is just a big no-no.
Just skip it if you can’t get white fleshed sweet potatoes (which when steamed or boiled become a light yellowish color)
-Boniato (as much as you wanna make I made 1 pound)
-water to boil Boniato
-salt to salt Boniato’s water
–Mojo de Ajo
(1)Wash and clean Boniatos, trim of any bad parts if it has any at all (mine was sitting in the fridge for awhile so yeah…) Now place in a pot with enough water to cover completely and salt (or it will discolor) now bring to boil on high cover bring to medium heat and boil until tender about 30 minutes or more. Check with a knife if tender if it can go through fine it’s done.
(2)When ready to serve drain, peel and serve with mojo
Other recipes you may find interesting with Mojo or Mojo flavors:
(1)Yuca Con Mojo (Boiled Cassava Root with Mojo)
(2)Yuca Frita (Fried Cassava Root with Mojo)
(3)Col Con Mojo (Cabbage with Mojo)
(4)Calabaza Con Mojo (Winter Squash With Mojo)
(5)Ensalada de Aji (Fire Roasted Peppers in Mojo)
(6)Ñame Con Mojo (True Yam with Mojo)
Other recipe with “Boniato”: